Sour Cream and Onion Biscuits

December 23, 2015

Tis the season of giving, so here is one more recipe that finds it’s way on my table during the holidays.
Biscuits.
Or Sour Cream and Onion biscuits to be more precise.
It’s no secret that I eat biscuits like potato chips. You can find evidence of this sitting on my kitchen counter in abundant supply. It’s also hiding in the confines of my hips.
On a daily basis I might day dream about a hot biscuit smothered in warm cane syrup or molasses, causing this persistent
state of hunger that granola, or green smoothies or any of that other crap can cure.
We’ll have at least 5 different types of biscuits this holiday. Mainly because my family loves the crazy delicious versions that I dream up in my mind. Santa gets old fashioned buttermilk biscuits with a side of potato salad. We’ll have gingerbread biscuits Christmas morning and then these babes will be in the mix during Christmas dinner.
Sour cream has a lovely way of making baked goods soft and tender. It transformed these biscuits into delicate bites of savory splendor. Add in the bits of onions and chives and overly buttered tops and it’s clear why biscuits are my favorite thing to eat.

Real quick, to all of you good people, my kinfolk from all over. Thank you for visiting this space and supporting me from afar (and near by). Thanks to all of y’all that have sat at our Sunday Suppers (next one is Jan.24th) and relished in good food and company. 2015 has been a great year. 2016 is going to be even better. Mad love and biscuit hugs to you all.. xoxo

*As with all my biscuits I used White Lily Self-Rising flour. It’s my go to flour with any biscuit recipe, creating stellar results with just a few ingredients. Killing the “hard as a rock” – “difficult to make” biscuit myth.It’s best to mince the onion up finely so they blend in well with the dough and huge chucks of onions don’t work when trying to cut these babes into rounds (or squares).*

Directions:
Preheat the oven to 450
Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour and salt., Stir in the onions and chives. Make a well in the center and add in the sour cream and buttermilk. Gently mix together until combined. (The dough will be shaggy and somewhat sticky) Turn the dough out onto a floured surface. Normally I add a bit more flour to my work surface when making biscuits, it ensures the dough comes together without sticking and becoming hard to work with.
With floured hard pat the dough out to about ½ inch thick. Fold dough in half, sprinkling with a little more flour. Pat out again to ½ inch. Repeat this process once more.
Using biscuit cutters, cut out dough rounds and place onto prepared baking sheet.
Bake at 450 for about 10 minutes (turning the biscuit pan around half way through) or until biscuits are golden brown on the tops.
Remove biscuits from the oven and brush the tops with melted butter. This part is optional but not really because who says no to melted butter.
Serve while hot.

Comments

Oh my! Just when I thought I had seen the most gorgeous of your biscuits! I used to eat sour cream and onion chips as a kid (my mom's favorite!) until her allegiance switched to cheddar sour cream. I love the idea of those flavors in a biscuit, you genius! These sound like heaven!! Merry Christmas!

I get SO excited whenever I see a biscuit recipe by you, and these are no exception. I've yet to use self-rising flour for biscuits — I need to try using your recipe! And I'm loving the chives plus sweet onion double-onion action. I can't think of anything better for the Christmas table. P.S. FIVE different biscuits for Christmas = HEAVEN. I aspire to your greatness. Happy happy holidays, dear friend :):)

Just made the biscuits and they were delicious. My dough was super sticky and even though I added a little more flour when folding, should I have added more? Mine did not cut as pretty as yours and ending up with a little of a drop biscuit look. Loved the onion flavor of them.

Hi Gina! The dough is sticky, I used about a cup full of extra flour when rolling these out. I LOVE drop biscuits so I know these still looked good. Glad you liked them. And thank you for letting me know your results. 🙂